While Spring has Sprung...
we are still having some cool, rainy days...
Homemade Chicken Stock
Wash and clean 4 to 5 chicken pieces.
We usually use the breast, wing, back, thigh and drumstick.
Place chicken pieces in your soup pot with 6 to 8 cups of water.
Put lid on pan and bring to a boil. Turn heat down so it can simmer.
While the water is heating, add:
1 carrot, cleaned and cut into slices
1 stalk celery and leaves, cleaned and chopped
1/2 onion, chopped
2 sprigs parsley
1/2 tsp salt
Simmer until chicken pieces are cooked...tender.
Refrigerate broth overnight.
On day two, remove the layer of fat that has solidified on the top.
Return broth to a low boil...
Discard the 5 peppercorns and bay leaf.
Cut chicken into bite size pieces and add to the broth.
Add noodles, rice or dumplings...
Add a scoop of frozen peas, if you wish...
Cook 6 to 8 minutes,
or until the noodles are al dente.
(Check package directions for rice or dumplings.)